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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon olive oil |
3 cups cubed peeled sweet potato |
1 1/2 cups chopped onion |
1 cup chopped green bell pepper |
3 garlic cloves, minced |
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
1 cup water |
1 tablespoon curry powder |
1 tablespoon grated peeled fresh ginger |
1 1/2 cups chopped roasted chicken |
1 cup hot cooked basmati rice |
1/2 cup light coconut milk |
lime wedges (optional) |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato, onion, and pepper; sauté 10 minutes or until almost tender; add garlic, and sauté 30 seconds. Add chicken broth and next 3 ingredients. Bring to a boil; reduce heat, and cook, uncovered, 20 minutes, stirring occasionally
2. Place 2 cups soup mixture in a blender. With center cap of blender lid removed, process on low speed until smooth. Return pureed mixture to remaining soup mixture.
3. Stir in chicken; cook over medium heat 5 minutes. Stir in rice and coconut milk. Cook over medium-low heat 5 minutes or until thoroughly heated, stirring occasionally. Serve with lime wedges, if desired.
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